This beautiful and hearty lamb dish only requires 15 minutes of prep and can be on the table in 40 minutes, making it the perfect midweek meal.
We've added chickpeas and spinach for extra added protein. Serve with toasted pitta bread and tzatziki.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Cal/Serv:
572
Ingredients
1Tbsp.
oil
400g
lamb steaks, trimmed and roughly chopped
1Tbsp.
ground cumin
1Tbsp.
dried oregano
1
large garlic clove, crushed
2
x 400g tins chopped tomatoes
300ml
hot vegetable stock
1Tbsp.
caster sugar
150g
orzo pasta
400g
tin chickpeas, drained
finely grated zest of 1 lemon
100g
spinach
75g
feta, crumbled
Directions
Step 1
Heat oil in large pan over a high heat and fry lamb with cumin and oregano until golden brown, about 5min. Add garlic and cook for a further 1min.
Step 2
Add tomatoes, vegetable stock and sugar to the pan and bring up to the boil. Stir through the orzo and bubble for 10min.
Step 3
Stir through the chickpeas, lemon zest and spinach until spinach is just wilted. Season to taste, crumble feta over dish and serve with toasted pitta, if you like.
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